Spotted some wild morels at the market and they inspired the following tasty, summery pasta:
1/2 pound wild morels, rinsed
2 ears fresh yellow corn, kernals cut from the cob
bunch asparagus, cut into 1 1/2" pieces
1/2 pound fresh english peas, shelled
1/2 onion, diced
three cloves of garlic, chopped
2 cups veg or chicken stock
1/2 cup white wine
fresh basil
good parm
olive oil and a little butter
3/4 pound farfalle (bow tie) pasta
Cook the pasta in lots of heavily salted water.
In a chef's pan or other pan big enough to hold the finished pasta, cook the onions in olive oil over medium heat until soft. Add a pat of butter and the mushrooms, a little salt, and increase the heat. After a couple minutes, deglaze with the wine, cook down, then add the stock and bring to a simmer, not a full boil. Add the asparagus and simmer for another minute or so, then add the corn and garlic. Turn off the heat, add the pasta and season with S&P, toss well. Add the peas, check the seasoning, and toss again with a little parm and a little basil. The pasta will absorb some of the stock; the sauce should be on the lighter side but thick enough to hold things together and full of good mushroom flavor. Finish with a last splash of olive oil and serve with more parm and basil.
I really like the combination above but you can mix and match with just about any veg. Works with full bodied whites and lighter reds, depending on what you like and your ingredients. We drank a Willamette pinot noir that was a great match. Yum!!
1/2 pound wild morels, rinsed
2 ears fresh yellow corn, kernals cut from the cob
bunch asparagus, cut into 1 1/2" pieces
1/2 pound fresh english peas, shelled
1/2 onion, diced
three cloves of garlic, chopped
2 cups veg or chicken stock
1/2 cup white wine
fresh basil
good parm
olive oil and a little butter
3/4 pound farfalle (bow tie) pasta
Cook the pasta in lots of heavily salted water.
In a chef's pan or other pan big enough to hold the finished pasta, cook the onions in olive oil over medium heat until soft. Add a pat of butter and the mushrooms, a little salt, and increase the heat. After a couple minutes, deglaze with the wine, cook down, then add the stock and bring to a simmer, not a full boil. Add the asparagus and simmer for another minute or so, then add the corn and garlic. Turn off the heat, add the pasta and season with S&P, toss well. Add the peas, check the seasoning, and toss again with a little parm and a little basil. The pasta will absorb some of the stock; the sauce should be on the lighter side but thick enough to hold things together and full of good mushroom flavor. Finish with a last splash of olive oil and serve with more parm and basil.
I really like the combination above but you can mix and match with just about any veg. Works with full bodied whites and lighter reds, depending on what you like and your ingredients. We drank a Willamette pinot noir that was a great match. Yum!!
